Urmelis Green Sauce uff Meenzerisch

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 175 g herbs (7-herb mixture for Frankfurt reen sauce), frozen
  • 200 g yourt, 3.8%
  • 200 g sour cream, 10%
  • 50 g rapeseed oil or sunflower oil, no olive oil
  • 5 large egg (s)
  • 2 teaspoons mustard, medium hot
  • 2 teaspoons lemon juice
  • 2 tablespoon, heaped yogurt, 3.8%
  • salt
  • Black pepper
Urmelis Green Sauce uff Meenzerisch
Urmelis Green Sauce uff Meenzerisch

Instructions

  1. Hard boil the eggs. Place the yogurt and sour cream in a large bowl.
  2. Approx. 150 g of the frozen herb mixture in the chopper, e.g., the moulinette, chop. The herbs are already chopped in the pack, but I like it a little finer. Add the small chopped herbs together with the remaining 25 g herb mixture to the yoghurt and the sour cream and stir well together.
  3. Peel the eggs. Remove the yolks from 3 eggs and place in a mixing bowl. Dice the white of the 3 eggs and the remaining 2 eggs and add to the sauce.
  4. Using a hand blender, mix the egg yolks into a mayonnaise while constantly adding the oil, then add the 2 tablespoons of yoghurt while continuing to stir. At first it looks as if the mass is curdling, but don`t worry, you just have to mix long enough, then it works.
  5. Then stir the mayonnaise into the green sauce. Stir in mustard and lemon juice and season everything well with salt and black pepper.
  6. Serve with jacket potatoes. The sauce also tastes good with boiled meat, fried potatoes and cold roasts.
  7. One pack of TK-7 herb mix contains 100 g. If you like it a bit more herbaceous, you can also use the complete mixture. For us personally, the 175 g herbs are enough.

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